Cooking Steps

1. 

   Step1:Cut duck blood into 2cm cubes. Chop ginger and garlic for later use.

2. 

   Step2:Put all the ingredients in seasoning 1 into a small bowl. Then mix them with chopsticks.

3. 

   Step3:Pour the oil in the pot. When the oil is hot, put in the ginger and garlic. Stir fry. Then put in the bean paste. Stir fry for 1 minute.

4. 

   Step4:Add a bowl of water. Boil over high heat. Turn to low heat and cook for 1 minute. Put in the pre cut blood clot. The water just hasn't passed the duck blood.

5. 

   Step5:Cover the pot. Keep it for 5 minutes. Open the lid of the pot. Put in the fish flavoring in step 2. Turn to the fire. Turn it over a few times. About three more minute

6. 

   Step6:When there is still a little water left in the pot, there is a proper amount of chicken essence. Sprinkle some green onion.